Peanut Butter Cookies (egg free with a vegan option!)

Peanut butter cookies come in so many different ways. My criteria would be as follows: small, chewy middles, crunchy (but not hard) edges, crystallized sugar and a fork print.

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Whenever someone is going through something, whether it be a happy or tough situation the only thing I know to do is bake. Usually cookies for the tough situation and a cake for the happy. Its an easy little recipe that makes a perfect cookie each time.

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You start with peanut butter, butter (or vegan margarine) and vanilla. Beat this up and then add the sugar.

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Its nothing fancy but the proportions are just on point for these cookies to be perfect.

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The dough is quite crumbly at first so I let it sit in the fridge for about 30 minutes.

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Roll the small balls in sugar, this really is a non-negotiable step.

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Get the fork out, stamp it down twice.

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I love how retro peanut butter cookies are. Its one of the reasons I bake them for comfort. It just brings everyone back to something good.

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They get baked until just one or two cookies on the pan start to show browned edges. Otherwise the cookies will be too crunchy.

fullsizeoutput_2d4Stack the cookies, wrap them in parchment and send them off.

Peanut Butter Cookies 

Ingredients

3/4 cup smooth peanut butter

1/4 cup butter or vegan margarine

1 tsp vanilla extract

1 cup dark brown sugar

1 1/4 cup all- purpose flour

3/4 tsp baking soda

1/4 tsp salt

1 tbsp water

Granulated sugar, for rolling

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a mixer, beat together the peanut butter, butter and vanilla for one minute. Add in the sugar and beat for 2 minutes.
  3. Mix in the flour, baking soda, salt and water. Beat until the dough comes together. Add more water if the dough is too dry.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  5. Scoop the dough into tablespoons and roll in granulated sugar. Place balls on prepared cookie sheets and flatten with a fork.
  6. Bake the cookies for 8 minutes or until a few cookies start to brown.
  7. Allow cookies to cool for a few minutes before removing them from the pan.

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